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re: Sides to go with boneless stuffed chicken
Posted on 7/19/14 at 10:29 am to CMATTE
Posted on 7/19/14 at 10:29 am to CMATTE
Slice a watermelon into 1.5 inch by 4 inch logs. Count on 3 per serving. Place in a big ziplock with 3 or 4 T of seasoned rice vinegar. Put in the fridge for an hour or two.
Plate the watermelon, top with a serving of baby arugula. Garnish with 2 T of roasted Spanish peanuts. Dress with another T of the seasoned rice vinegar and 1 to 2 T of evoo. Sea salt and fresh, coarse pepper to taste. Added a few minced mint leaves if you have them.
Eat that and the bird. Nothing else needed.
Plate the watermelon, top with a serving of baby arugula. Garnish with 2 T of roasted Spanish peanuts. Dress with another T of the seasoned rice vinegar and 1 to 2 T of evoo. Sea salt and fresh, coarse pepper to taste. Added a few minced mint leaves if you have them.
Eat that and the bird. Nothing else needed.
This post was edited on 7/19/14 at 10:31 am
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